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Di's Stuffed Green Peppers

Di's Stuffed Green Peppers

Dianne Miko

"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."
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Ingredients

1 h 10 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Chop reserved green bell pepper tops and measure out 1/4 cup.
  2. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
  6. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 42
  1. 48 Ratings

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Most helpful positive review

I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

Most helpful critical review

Not enough flavor for us. I added ground cumin, smoked paprika, and a pinch of ground coriander. Much better, we like bold flavors.

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Least positive
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I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

Very good. I used 4 large peppers, omitted the mozzarella and topped with Parmesan. Also used canned crushed, italian style tomatoes seasoned with basil oregano and garlic. Quick and easy.

I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.

very easy and full of favor adjusted to 2 servings it was delish!

Family loved it, even the littlest members. Served on a bed of rice. Added twice as much cheese and three times the sauce (mainly to pour over the top). And since I had a 2lb package of hamburge...

These stuffed peppers were delicious. I got lots of compliments from my husband. I pretty much followed the recipe as written, except I used garlic powder instead of fresh garlic, and left out...

I did not make any changes to the recipe . It didn't need any! My son requested stuffed peppers for dinner so I searched the recipes and settled on this one because I liked the ingredient list. ...

I actually followed the recipe since it had such great reviews. The only step I omitted was to precook the green peppers. I prefer them more crisp. It was amazing and I will definitely make this...

Really good recipe, next time I may precook the rice first a bit like my mom used to do, just to make it more tender

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